Dispatch Kitchen Feed

A vintage treat

Melissa Kossler Dutton — Wed, 28 Jul 2010 11:44:55 GMT

Warm-weather entertaining calls for lighter fare -- and that includes dessert.

For something less conventional -- but no less flavorful -- than traditional desserts, why not cap a meal by serving your guests wine and cheese?

WHAT'S UP AT THE KITCHEN

Wed, 28 Jul 2010 06:52:31 GMT

Food Editor Robin Davis will make Tomato-Cheese Tartlets (see recipe, Page D2) on 10TV News HD at noon today on WBNS-TV (Channel 10). Missed the segment? Find it at DispatchKitchen.com.

A vintage treat

Melissa Kossler Dutton — Wed, 28 Jul 2010 06:52:31 GMT

Warm-weather entertaining calls for lighter fare -- and that includes dessert.

For something less conventional -- but no less flavorful -- than traditional desserts, why not cap a meal by serving your guests wine and cheese?

Cold soup beats heat, empties the garden

Susan M. Selasky — Wed, 28 Jul 2010 06:52:31 GMT

Tomatoes, corn and cucumbers fresh from backyard gardens and farm markets are rolling in. One of the most popular ways to use all three is to make gazpacho, a cold summer soup.

WHAT'S COOKING

Wed, 28 Jul 2010 06:52:29 GMT

Franklin Park Conservatory, 1777 E. Broad St.: "Create a Healthy Plate" ($35, or $30 for members), 6 to 7:30p.m. Thursday; 5 to 7p.m. next Wednesday; 614-645-8733

SHELF HELP: Ayars Family Farm Ice Cream

Wed, 28 Jul 2010 06:52:29 GMT

Ohio makes great ice cream. The newest local producer is Ayars Family Farm in Mechanicsburg.

RECIPE HELP

Wed, 28 Jul 2010 06:52:27 GMT

About 10 years ago, the deli in the Kroger at East Pointe sold a Reuben salad that contained corned beef, sauerkraut, Thousand Island dressing and possibly caraway seeds, cheese and pasta. Does anyone have a similar recipe?

GET REAL: Tasty tartlets make good use of local tomatoes

Wed, 28 Jul 2010 06:52:27 GMT

Locally grown tomatoes are coming fast and furious. Shoppers can find them everywhere: roadside stands, mainstream groceries and office counters where co-workers share the bounty of their backyard gardens.

ON TAP: Founders Brewing Co. Dirty Bastard Ale

Wed, 28 Jul 2010 06:52:26 GMT

There's really nothing dirty about this beer - unless you count its hazy, dark mahogany color. Or the fact that it goes down so smoothly that it's almost not playing fair.

RECIPE HELP

Wed, 21 Jul 2010 07:53:16 GMT

I am looking for low-sodium soup recipes.

2009 Vega Sindoa Navarra Rose ($8.99)

Wed, 21 Jul 2010 07:53:15 GMT

With so many wine drinkers discovering the virtues of truly dry roses and price pressure mounting as a result, finding great values is a bit more challenging than it used to be. Aggressively priced, this dry Spanish rose more than fills the bill when you need a southern-style rose. Made entirely from the grenache grape, it has the underlying hints of dried herbs that will become more prominent as its youthful fruit ameliorates.

SHELF HELP: Bull's-Eye BBQ Sauce

Wed, 21 Jul 2010 07:53:13 GMT

Bull's Eye is capitalizing on two trends: regional American cuisine and the avoidance of high-fructose corn syrup. The brand, owned by Kraft, offers four new sauces - each featuring the style of a different barbecue region.

WHAT’S COOKING

Wed, 21 Jul 2010 07:53:10 GMT

Franklin Park Conservatory, 1777 E. Broad St.: "Expand Your Family's Palate" ($25, or $20 for members), 6 to 7:30p.m. Thursday; "Mediterranean Herbs and Little Bites: Lecture, Cooking Demonstration and Book-Signing With Susan Belsinger" (lecture costs $11; cooking demonstration, $50, or $45 for members), 11a.m. to noon for the lecture, 2 to 4p.m. for cooking demonstration Saturday; "Gross Out Cakes" for children ages 7 to 10 ($25, or $20 for members), noon to 3 p.m. Sunday; "Make Your Own: Pickling" ($40, or $35 for members), 4 to 5p.m. Sunday; "What's in Your Basket?" $35, or $30 for members), 6:30 to 8 p.m. Sunday; "Red, White and Bleu" ($45, or $40 for members), 6:30 to 8p.m. Monday; "Kitchen Fundamentals: Fish and Shellfish" ($35, or $30 for members), 6:30 to 8p.m. Tuesday; 614-645-8733

Quick breads a good fit for summer

Margaret M. Johnson — Wed, 21 Jul 2010 07:53:09 GMT

Quick breads - old-fashioned, fast-rising and leavened with baking powder or soda rather than yeast - are a baker's delight, especially during summer, when farm stands and markets overflow with prime ingredients such as berries, fruits and vegetables.

FOR THE GOURMET: Fresh tuna dish cooks in less than half-hour

Wed, 21 Jul 2010 07:53:04 GMT

Fresh tuna is endlessly versatile. It can be sauteed, grilled, roasted or even served raw - all with delectable results. Another bonus is that tuna needs only a short cooking time - even less than most fish.

WHAT'S UP AT THE KITCHEN

Wed, 21 Jul 2010 07:52:57 GMT

Food Editor Robin Davis will make Sesame-Coated Tuna Steaks With Sherry-Orange Mayo (see the recipe on Page D2) on 10TV News HD at noon today on WBNS-TV (Channel 10). Missed the segment? Find it at

Streetside eats

Kevin Joy — Wed, 21 Jul 2010 07:52:56 GMT

Like dandelions through cracked asphalt, specialty food trucks have quietly sprung up around central Ohio, touting offbeat edibles such as egg- and hash-brown-stuffed breakfast tacos, white-truffle-oil grilled cheese served with arugula salad, and Asian-inspired crepes with fillings that include ahi tuna and fresh mango.

FOR THE GOURMET: Pistachios, grapes and goat cheese form delectable appetizer

By Betty Rosbottom — Wed, 14 Jul 2010 12:46:21 GMT

WHAT’S COOKING

Wed, 14 Jul 2010 06:51:45 GMT

Dorothy Lane Market's School of Cooking, 6161 Far Hills Ave., Dayton: "Junior Chef Cooking Camp" for children in grades four to six ($250), 9 a.m. to noon Monday through July 23; "Summer Desserts: Tropical Fruits" ($60), 6 to 9p.m. July 22; 937-434-1294 or www.dorothylane.com

Veggies first? Kids more apt to eat them

Monica Eng — Wed, 14 Jul 2010 06:51:44 GMT

With parents and health officials continually puzzled over getting children to eat fruits and vegetables, I discovered the answer a few weeks ago.

SHELF HELP: Starbucks Via Ready Brew Iced Coffee

Wed, 14 Jul 2010 06:51:44 GMT

With summer in full swing, many people switch from hot coffee to the iced variety. Starbucks offers a version to make at home that mimics what is made in the stores. It comes five envelopes to a package, and each envelope makes one 16-ounce drink.

WHAT’S UP AT THE KITCHEN

Wed, 14 Jul 2010 06:51:44 GMT

Food Editor Robin Davis will make Vietnamese-Style Caramel-Braised Chicken (see recipe, PageD2) on 10TV News HD at noon today on WBNS-TV (Channel 10). Missed the segment? Find it at DispatchKitchen.com.

Frozen pops with punch

Emma Christensen — Wed, 14 Jul 2010 06:51:44 GMT

Who says children get dibs on all the fun frozen treats? Many adults savor Popsicles and other flavored ices just as much as they did when they were younger.

The only difference: Their tastes have evolved beyond grape, orange and strawberry.

ON TAP: Samuel Smith's Imperial Stout

Wed, 14 Jul 2010 06:51:42 GMT

A rich imperial stout might not be the first choice of beverage on a hot summer day, but consider making an exception for this one.

Proper planning can take gourmet meals to campfire

Josh Noel — Wed, 14 Jul 2010 06:51:42 GMT

The freeze-dried era is over - if you're willing to put in a little work.

GET REAL: Caramel lends unusual flavor to chicken dish

Robin Davis — Wed, 14 Jul 2010 06:51:42 GMT

When I lived in San Francisco, I enjoyed a caramel-braised chicken dish at the Slanted Door, an upscale Vietnamese restaurant.

RECIPE HELP

Wed, 14 Jul 2010 06:51:40 GMT

I would like a recipe for homemade poppy seed salad dressing.

Code green

Robin Davis — Wed, 07 Jul 2010 06:54:01 GMT

The buzzword in food is no longer organic; it's local.

Instead of corn trucked from Colorado or strawberries from Florida, many customers these days prefer to buy foods from closer-to-home producers.

CUTTING EDGE

Wed, 07 Jul 2010 06:53:29 GMT

The Hills Market will offer free samples of a recipe made with local and in-season ingredients from 5:30 to 7:30 tonight at 7860 Olentangy River Rd. Beer and wine will be sold for $2 to $3. The event will take place as part of the weekly Harvest Happy Hour, which the market presents on summer Wednesdays. For more information, call 614-846- 3220 or visit www.thehills

Pasta gives twist to pulled pork

J.M. Hirsch — Wed, 07 Jul 2010 06:53:29 GMT

We all know that pulled pork makes a killer sandwich. But I wanted to see how it held up to another carb — pasta.

WHAT'S UP AT THE KITCHEN

Wed, 07 Jul 2010 06:53:29 GMT

Food Editor Robin Davis will make Sweet Corn Fritters (see recipe, Page D3) on 10TV News HD at noon today on WBNS-TV (Channel 10). Missed the segment? Find it at DispatchKitchen.com.

RECIPE HELP

Wed, 07 Jul 2010 06:53:27 GMT

I am looking for recipes for made-from-scratch tamales, preferably with a beef filling.

WHAT'S COOKING

Wed, 07 Jul 2010 06:53:27 GMT

Betty Ann's Kitchen Classes, taught by Betty Ann Litvak: "A Taste of the Tropics" ($45), 6:30 to 9:30 Thursday; 614-846-6518 or bettyannkc@aol.com

SHELF HELP: Pretzel M&M's

Wed, 07 Jul 2010 06:53:27 GMT

Those looking for a sweet, salty, crunchy treat might turn to the latest M&M's creation.

FOR THE GOURMET: Light summer salad layers Asian flavors

Wed, 07 Jul 2010 06:53:26 GMT

One of my culinary assistants mentioned recently that when summer arrives, the dish she turns to for easy entertaining is a colorful, Chinese-style layered chicken salad. It is, she explained, so light and refreshing that she often makes it the centerpiece of warm-weather lunches and suppers.

Cookbooks | Authors go loco for local

Robin Davis — Wed, 07 Jul 2010 06:53:26 GMT

The "eat local" movement has moved so far from the fringes that three mainstream cookbooks solely focused on cooking and eating local foods hit the shelves recently.

2008 Barbera d'Asti "Baby" by Castel Sant'Agata ($13.99)

Wed, 07 Jul 2010 06:53:23 GMT

Piedmont's Barbera d'Asti is typically regarded as a quaffing wine that should be served young. The notion is found on the back-label notations about the dry red from Castel Sant' Agata.

American flavor

Robin Davis — Wed, 30 Jun 2010 06:52:25 GMT

What's the Fourth of July without heavy doses of red, white and blue? Even your Independence Day menu could reflect the colorful spirit of the holiday. We came up with one to add to the festivities.

WHAT'S UP AT THE KITCHEN

Wed, 30 Jun 2010 06:52:24 GMT

Food Editor Robin Davis will make Shrimp and Sausage Skewers With Paprika Glaze (see recipe, Page D3) on

Recipes focus on good fats

Kristine Gill — Wed, 30 Jun 2010 06:52:23 GMT

Just because you’re on a diet doesn’t mean that your family has to be.

SHELF HELP: Buitoni Premium Frozen Meals for Two

Wed, 30 Jun 2010 06:52:23 GMT

There's a new trend in frozen meals: TV dinners are being replaced with restaurant-inspired meals for two. Some, such as P.F. Chang's, offer mixed results, but the latest by Buitoni are downright good.

WHAT'S COOKING

Wed, 30 Jun 2010 06:52:22 GMT

Betty Ann's Kitchen Classes, taught by Betty Ann Litvak: "A Taste of the Tropics" ($45), 9:30a.m. to 1p.m. Tuesday or 6:30 to 9:30p.m. July8; 614-846-6518 or bettyannkc@aol.com

RECIPE HELP

Wed, 30 Jun 2010 06:52:21 GMT

Years ago at Presutti's Villa on 5th Avenue, I had a dish that featured thin slices of veal with pieces of green pepper and, I think, lemon. I would love that recipe. Also, despite all the recipes that have appeared for coney sauce for hot dogs, I have never seen the recipe for the sauce at A&W Root Beer on what they called Spanish Hot Dogs. Does anyone have the recipe?

GET REAL: Cupcakes baked at home make party stand out

Robin Davis — Wed, 30 Jun 2010 06:52:21 GMT

One of the hottest trends in baking is cupcakes. While they're available everywhere from cupcake-exclusive bakeries to grocery stores, ones you make at home are much more special.

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Wed, 30 Jun 2010 06:52:20 GMT

For Ed Green, Grove City

ON TAP: Elevator Brewing Co. Heiferweizen Wheat Beer

Wed, 30 Jun 2010 06:52:08 GMT

How a heifer named Maudine became 1926 homecoming queen at Ohio State University is a story best told over beer. The brewers at the Elevator would certainly suggest their Heiferweizen, an unfiltered wheat beer brewed in Maudine's honor.